Hollandaise Sauce Reviews

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users rating3.5/4

This was my 1st attempt at making hollandaise sauce. It definitely wasn't a disaster, but it also wasn't perfect. I didn't have cream so I used whole milk after seeing that someone else had used it successfully. I'm not sure if it was because of the milk or not, but I couldn't get the sauce to thicken enough. As someone else noted, it did thicken up a bit (still not quite enough) after it cooled down, but I only noticed this when I went to clean up the bit of leftover sauce about an hour after brunch. I'll make it again with cream & see what happens. All in all, though, the flavour was still really nice and it was still enjoyed by all.

Using this recipe I made Eggs Benedict for 5, but I ran out of hollandaise sauce. I will double this recipe in the future. I like a hollandaise with a prominent lemon flavor so I added just under 1 T of fresh lemon juice. I added this in tiny increments so as not to break the sauce.
It was delicious with my change.

I made half of this recipe and it was delicious. However, next time I will add even more lemon juice than the 10 drops that I added this time (maybe 5 more). I like that Epicurious includes recipes from way back in 1961.

Had never attempted this before and was concerned that I'd end up with scrambled eggs. It was surprisingly easy and turned out perfectly. I made a half recipe. Served it with the grilled rosemary lemon chicken on this site, roast potatoes and asparagus. My hubby and I enjoyed dipping the potatoes in the sauce as well. Yum!

This is a great sauce. I have made it twice now. It is perfect for eggs benedict, which I like to make with smoked salmon, poached eggs and whole wheat English muffins. Today I accidentally dumped what I thought was too much Cayenne pepper, but it turned out to have a nice kick that made the Benedict taste great.

I loved it! I've been hunting for an easy version of this sauce and saw many that had too many steps. Clarified butter? Not when I want something fast and simple. This version was just perfect. And it actually came out right first time around! I didn't have a lemon so just added a bit more of white wine vinegar. I noticed too that the sauce is a bit thin when it's removed from the fire, but once it cools down, it gets thicker. This is definitely going to be made again and again and again....

I had to make this twice. After I put the egg yolks, vinegar, and cream in the hot water I was expecting the mixture to thicken fairly quick, when it didn't I threw it out and started again thinking I did something wrong. After the second batch I realized what I was missing was patience!! I made this as a dip for steamed artichokes and it was very yummy! I will definitely make this again.